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Recipes

Cheese, Thyme and Grain Mustard Scones

You can use any type of mustard for these scones, but go easy on English mustard unless you like the heat!

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Pumpkin Velouté

Pumpkin Velouté

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Beetroot, Carrot & Cumin Soup recipe

Beetroot, Carrot & Cumin Soup

This beetroot, carrot & cumin soup uses local Devon produce.

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Watermelon, fennel & mint gazpacho

Traditionally this classic Spanish soup is made from tomatoes, peppers, and other salad vegetables. The watermelon adds a subtle sweetness

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Gooseberry, elderflower and lemongrass ice cream

Jody says: “Cool down on a summer’s day with this refreshing home-made ice cream infused with the delicate, uplifting flavour of lemongrass”

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Ras el hanout lamb, goats’ cheese & walnut salad with a cherry dressing recipe

Ras el hanout lamb, goats’ cheese & walnut salad with a cherry dressing

Jody says: “Ras el hanout is a Moroccan spice mix, which you can find in good delis and farm shops”

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Asparagus, pea & mint soup with Parmesan crisps

Asparagus, pea & mint soup with Parmesan crisps

Jody says: “A great alternative to croutons, Parmesan crisps are quick and easy to prepare”

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Anise Scented Rack of Pork with Cider & Quince Gravy recipe

Anise Scented Rack of Pork with Cider & Quince Gravy

Jody says: “Ask your butcher to French trim and score the rack of pork”

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Rhubarb Bavarois with Sauternes Sorbet

Jody says: “This dessert is delicious served with shortbread”

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Plain Buttermilk Scones

Plain Buttermilk Scones

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Cauliflower and leek croquettes with smoked paprika aioli

Jody says: “Making your own aioli is no more hassle than rustling up a sandwich”

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Creamy wild mushroom & pancetta toasts

Jody says: “The earthy flavours of mushrooms, smokey pancetta and garlic make this comforting food to warm your cockles”

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Squash stuffed with farro, pecans & pomegranate

Jody says: “Farro is a wheat grain rich in fibre, protein and B vitamins, offering a healthy, meat-free alternative”

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Winter crumble tart

Jody says: “This old favourite, with Christmas flavours packed into a sweet pastry, will get you into a festive mood”

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Toffee Apples

Children are bound to enjoy this traditional bonfire night treat

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Roast peaches in rosemary sugar syrup, with orange blossom mascarpone and pistachios

Jody says: “The rosemary enhances the flavour of the peach”

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Pan-fried sea bass, sautéed potatoes and rainbow chard with a prawn, grape and pine nut beurre noisette

Jody says: “Sea bass has a good skin that crisps nicely when fried”

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Smoked haddock pâté

Jody says: “The flavours of the smoked haddock, lemon zest and capers work well together”

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About Taste Buds magazine

Taste Buds is published by We Make Magazines, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper.

… just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!

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Jeff Cooper: 01626 871161

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Jennie Cooper: 01626 871161

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The MayJune 2020 issue of Taste Buds is out now